Ingredients
- 1 lg. garlic clove
- 1/2 c. extra virgin olive oil
- 1/4 c. fresh lemon juice
- 3 tbsp. lowfat sour cream
- 1 tbsp. Worcestershire sauce
- 1 teaspoon dijon mustard
- 1 teaspoon anchovy paste
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely grnd pepper
Instructions
- For Dressing: Mince garlic in blender or possibly processor.
- Add in all other ingredients and blend well.
- For Salad: Prepare barbecue grill (high heat) or possibly preheat broiler.
- Brush 1 Tbsp.
- dressing over one side of each steak.
- Season with salt and pepper.
- Grill fish seasoned side down 6 min.
- Brush top with 1 Tbsp.
- dressing; season with salt and pepper.
- Turn and cook till just cooked through, about 6 min.
- Transfer to plate.
- Tent with foil to keep hot.
- Place lettuce in large bowl.
- Fold in remaining dressing, 1 c. cheese, and coarsely grnd pepper.
- Taste and adjust seasoning.
- Divide salad among plates.
- Cut each fish steak into 4 pcs.
- Arrange 2 pcs in center of each salad.
- Sprinkle 2 Tbsp.
- Parmesan and coarsely grnd pepper over each salad.
- Serve immediately.
- 4 servings.
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